American Bounty Restaurant
Discover Inspired Foods of the Americas
The wealth and diversity of foods of the Americas is brought to life by the imaginative cuisine of this award-winning, student-staffed restaurant located in the CIA’s main building, Roth Hall. A recipient of the prestigious Restaurants & Institutions Ivy Award, the Bounty features regional specialties prepared with ingredients selected from the riches of the Hudson River Valley and beyond.
American Bounty Menus and Reservations
Make your reservation by phone at 845-471-6608 (Monday–Friday, 8:30 a.m. to 6 p.m).
Hours of Operation
Open: Tuesday through Saturday
Lunch: 11:30 a.m.–1 p.m.
Dinner: 6–8:30 p.m.
Bounty Lounge:
Tuesday through Saturday
11:30 a.m.–1 p.m.
6–8 p.m.
Restaurant Closings
May 14, 2013
May 24–25, 2013
July 4–30, 2013
August 27, 2013
August 31, 2013
September 10, 2013
October 15, 2013
October 22, 2013
October 29, 2013
November 27–30, 2013
December 10, 2013
December 21, 2013–January 3, 2014
Photo Gallery
Dress Code
Business casual (collared shirt and dress or chino-style slacks) attire is preferred.
Where to Park
Visitors can conveniently park in the CIA’s two-story parking deck located in Anton Plaza where you can also enjoy breath-taking views of the scenic Hudson River from a 30,000 square foot terrace.
Print the visitor parking map > (PDF 151 KB)
For detailed directions to our Hyde Park, NY campus and to print a campus map, please visit our directions page.
Awards and Recognitions
Best American Cuisine in the Hudson Valley (2004–2010 Hudson Valley Magazine)
Top ten places to enjoy a glass of wine in Dutchess County (2008 Dutchess County Tourism)
Best Dessert in the Hudson Valley (2002 Hudson Valley Magazine)
Top Food, Best Décor, Best Service (27 Rating on 30 scale), Zagat Survey 2002
5 Stars Poughkeepsie Journal review (August 20, 1999)
Best Continental American Restaurant (1996 & 1997 Hudson Valley Magazine)
Ivy Award (1987, Restaurants & Institutions magazine)
Mobil Three Star Award (1992)
Top of the Table Award (Restaurant Hospitality magazine)
Excelsior Award for Dining Excellence (1996 Upstate New Yorker magazine)
Meet Our Instructors
Lunch Maître d’Instructor Heather Kolakowski ’02, CHE, Assistant Professor—Hospitality and Service Management
Lunch Maître d’Instructor
Heather Kolakowski ’02, CHE
Assistant Professor—Hospitality and Service Management
Heather Kolakowski is an assistant professor of hospitality and service management at The Culinary Institute of America (CIA). Ms. Kolakowski is maître d’ instructor in the American Bounty Restaurant. The restaurant, which is also a classroom for students in the CIA’s culinary arts degree program, features regional cuisines and ingredients indigenous to the Americas. Her front-of-the-house class, Formal Hospitality and Service Management, reviews the principles of fine service and hospitality in a restaurant setting, emphasizing customer service, wine and spirits, restaurant trends, and sales. Formal Hospitality and Service Management is the final course before the college’s culinary arts majors earn their associate degrees.
Ms. Kolakowski is a 2002 graduate of The Culinary Institute of America. Prior to joining the faculty of her alma mater in 2008, she held various management positions—including food and beverage coordinator and assistant manager for room service—at the Four Seasons Resort in Jackson Hole, WY. She was also assistant manager at the Garden Terrace Lounge at the Four Seasons Hotel in Washington, DC and Peninsula Grille in Warrington, PA.
In addition to her associate degree from the CIA, Ms. Kolakowski earned a Bachelor of Science degree in 2000 from the Cornell University School of Hotel Administration in Ithaca, NY, where she also served as a teaching assistant. In 2002, she was a teaching assistant in the dining rooms of the CIA’s Escoffier Restaurant and St. Andrew’s Café. She is a Certified Hospitality Educator ( CHE).
Ms. Kolakowski is a member of Women Chefs and Restaurateurs, the Network of Executive Women in Hospitality, and the Cornell Hotel Society.
Lunch Chef-Instructor Robert Mullooly ’93, Associate Professor—Culinary Arts
Lunch Chef-Instructor
Robert Mullooly ’93
Associate Professor—Culinary Arts
Robert Mullooly is an associate professor of culinary arts at The Culinary Institute of America (CIA). He serves as executive chef and instructor in the kitchen of the college’s American Bounty Restaurant. The award-winning restaurant, which is also a classroom for students in the CIA’s culinary arts degree program, features regional American specialties prepared with seasonal ingredients. Students in his Formal Restaurant Cooking course put the skills learned during their freshman and sophomore years into practice, utilizing the techniques and ingredients of contemporary cooking in a restaurant operation.
Chef Mullooly is a 1993 CIA graduate. Before returning to his alma mater as a faculty member in 2008, he was executive chef at Antares Café in Greenport, NY and Oheka Castle in Huntington, NY; sous chef at the New York Palace Hotel in NYC; pastry chef at Cibo Restaurant in NYC; and owner of Rob’s Gourmet Sorbet in Mineola, NY. He also served in various kitchen positions at the Sign of the Dove in NYC and the Garden City Hotel in Garden City, NY.
Robert Mullooly has taught at the French Culinary Institute and the Culinary Academy of New York in New York City. He is a member of the American Culinary Federation and the James Beard Foundation.
Dinner Maître d’Instructor Courtnay Kasin, Lecturing Instructor—Hospitality and Service Management
Dinner Maître d’Instructor
Courtnay Kasin
Lecturing Instructor—Hospitality and Service Management
Courtnay Kasin is a lecturing instructor of hospitality and service management at The Culinary Institute of America (CIA). Ms. Kasin is maître d’ instructor in the American Bounty Restaurant. The restaurant, which is also a classroom for students in the CIA’s culinary arts degree program, features regional cuisines and ingredients indigenous to the Americas. Her front-of-the-house class, Formal Hospitality and Service Management, reviews the principles of fine service and hospitality in a restaurant setting, emphasizing customer service, wine and spirits, restaurant trends, and sales. Formal Hospitality and Service Management is the final course before the college’s culinary arts majors earn their associate degrees.
Before joining the CIA faculty in 2011, Ms. Kasin was restaurant manager at Taverna Banfi at the Statler Hotel at Cornell University in Ithaca, NY. She was the owner and manager of Dijon Bistro and Mustard in Ithaca and Epernay in Montclair, NJ. With the BR Guest restaurant group in New York City, she was general manager of Isabella’s and manager of Atlantic Grill and Blue Water Grill. Ms. Kasin was also assistant manager for food & beverage and housekeeping at the Pierre Hotel in New York City, a flight attendant training officer for Delta Airlines Business Express, and a concierge at the Radisson Hotel in Burlington, VT.
Courtnay Kasin holds a Bachelor of Science degree from the Cornell University School of Hotel Administration and an Associate in Science in travel and tourism from Champlain College in Burlington, VT.
Dinner Chef-Instructor Robert, A. Perillo, CHE, Assistant Professor—Culinary Arts
Dinner Chef-Instructor
Robert A. Perillo, CHE
Assistant Professor—Culinary Arts
Bobby Perillo is an assistant professor of culinary arts at The Culinary Institute of America (CIA). A 1986 graduate of the CIA, Chef Perillo teaches in the kitchen of the college’s American Bounty Restaurant, where he also serves as executive chef. The award-winning restaurant on the Hyde Park, NY campus, which is also a classroom for students in the CIA’s culinary arts degree program, features regional American specialties prepared with seasonal ingredients. Students in his Formal Restaurant Cooking course put the skills learned during their freshman and sophomore years into practice, utilizing the techniques and ingredients of contemporary cooking in a restaurant operation.
Since joining the CIA faculty in 2008, Chef Perillo has also taught Culinary Skill Development, Cuisines of the Mediterranean, and Introduction to À la Carte Cooking in the college’s degree programs. Prior to returning to his alma mater, Bobby Perillo was chef at Balzano’s and Schiller’s Liquor Bar, and sous chef at Balthazar, Le Madri, Patroon, and Symphony Café all in New York City. He also was chef at Bay Club Restaurant in Lahaina, HI and held various kitchen positions at Aureole in NYC; La Panatiere in Rye, NY; Café Evergreen in Pearl River, NY; and Livanos Restaurant in White Plains, NY.
A Certified Hospitality Educator (CHE), Bobby Perillo holds a bachelor’s degree in culinary education from Empire State College. He has been a visiting chef at restaurants in Cartoceto and Frascati, Italy, and served as a chef-instructor and chef coordinator at the French Culinary Institute in NYC. Chef Perillo is a member of the Société Culinaire Philanthropique.
